Burong Dalag

1 kilo mudfish (dalag)
cup salt
3 cups cooked rice
1 tbsp. angkak (herb for coloring)

Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (palayok) or a bottle with wide mouth. Cover tightly. Store in the refrigerator.

After one-week, you may then saute the 'buro'.
Note: Instead of dalag, you may choose tilapia or gurami for your buro.

Saute minced garlic till brown, add chopped onions and tomatoes. Stir for 3 minutes and add burong dalag with the rice pour in mixture. Add a little water, vetsin. Cook for 10 minutes.